Peanut cake(hua sheng su bing )

Peanut cake

Introduction:

"I've made this biscuit many times. It's crisp and delicious. My husband and I eat four pieces a day. My son doesn't eat biscuits very fast when he's at home. One day a year ago, my nephew came to my house, and the two children ate while playing. After a while, they reimbursed the biscuits they had just made. My nephew cried out that they were delicious. As a result, I made them twice that day. The formula comes from Junzhi. The amount of sugar is reduced a little

Production steps:

Step 1: prepare raw materials

Step 2: after the raw peanuts are fried, remove the red coat, put them in the fresh-keeping bag and break them with a rolling pin

Step 3: after the black sesame is cooked, press it into powder with a rolling pin.

Step 4: soften the butter, add sugar powder and egg yolk. Whisk with egg beater until fluffy.

Step 5: sift low gluten flour into butter.

Step 6: mix evenly with a rubber scraper to make a batter. Add crushed peanuts, black sesame and coconut.

Step 7: knead well by hand to make a biscuit dough.

Step 8: knead the dough into small balls, flatten them slightly and put them in the baking pan.

Step 9: brush a layer of egg liquid on each pie, then put it into the oven preheated at 175 ℃ and bake for 20 minutes. Bake until golden yellow on the surface.

Materials required:

Low gluten flour: 130g

Butter: 90g

Powdered sugar: 55g

Peanuts: 80g

Black Sesame: 15g

Coconut: 10g

Egg yolk: 15g

Note: baking time can be adjusted according to the power of the oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Hua Sheng Su Bing